Description
A rich and moist chocolate cake packed with plant-based protein from lentils and soy milk, topped with a decadent date-chocolate frosting.
Ingredients
Scale
- 1 cup Red Split Lentils – soaked overnight
- 1 cup Soy Milk Protein Plus
- ⅔ cup Dairy-Free Yogurt
- ½ cup Mild-Flavor Olive Oil
- 2 teaspoons Vanilla Extract
- 2 cups All-Purpose Flour
- ½ cup Unsweetened Cocoa Powder
- ⅔ cup Unrefined Cane Sugar
- 1 teaspoon Baking Soda
- 1 ¼ teaspoons Baking Powder
- ½ cup Soy Milk Protein Plus
- 8 Medjool Dates
- 3 tablespoons Almond Butter
- ¾ cup Dark Chocolate
- 1 tablespoon Cocoa Powder
Instructions
- Soak lentils overnight, then drain and blend with soy milk, dairy-free yogurt, olive oil, and vanilla extract.
- Whisk together all-purpose flour, cocoa powder, cane sugar, baking soda, and baking powder in a bowl.
- Combine wet lentil mixture with dry ingredients. Bake at 350°F (180°C) for 30-35 minutes.
- Melt dark chocolate with soy milk and cocoa powder. Blend with pitted Medjool dates and almond butter until smooth.
- Allow cake to cool completely before spreading frosting evenly over the top.
Notes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg